Put in a pot to boil water with oil and salt. When water with oil to boil, stop the fire and put all the flour at once. Mix vigorously until smooth, then lasăm to cool completely.

When this composition is cold, add the eggs one by one and omogenizăm well until we get a creamy dough. With the help of an e, put the choux in the tray neunsă (lined with parchment paper) and bake at high heat (max. 250 C), at the beginning and when it starts and the Middle surface of the fire, about 40 minutes.

When they are well dried out. Do not open the oven door during baking because gogoșelele will leave.

The éclairs with cream, cut the lid.

Cream:

Pull apart the pastaia vanilla seeds.

In a saucepan with a thick bottom, pour 500 ml of milk put the vanilla seeds and pastaia.

Place the saucepan on the hob and bring the milk to boiling point and then stop the fire. Cover the saucepan with a lid and leave for half an hour to take milk Vanilla flavor.